For the Olive Oil Toast• 1 small Baguette, sliced into the thickness of a crostini• 2-3 oz. of olive oil; or as needed• S & P to tasteMethod:1. Spread olive oil on baking pan, arrange sliced baguette in one layer (turn sliced baguette slices before baking so that both sides are evenly coated in olive oil), sprinkle with salt & Pepper. Bake @ 400 until crisp, about 10-12 minutes.For the Fennel Puree• 1 bulb fennel, cored and sliced thin• 1 yellow onion (about .5 #) sliced thin• 2 oz cooking oil ( I use olive, but canola is fine)• 2 oz cream sherry• S & P to tasteMethod:1. Cook all ingredients over low-medium heat until an even caramelization is achieved. Deglaze with cream sherry.2. Transfer mix to blender. Blend on high speed until smooth (add water as needed to aid in a smooth blend), add salt and pepper to taste.Note: this may be done up to two days in advance. Store covered in your refrigerator.

Serving:1. Place a thin layer of Fennel puree on desired serving plate to act as your base.2. Add tomato/peppers/and olives on the fennel puree as a second layer.3. Top with Burrata cheese, sprinkle with pine nuts & sea salt.4. Serve with olive oil toast, garnish with herbs, herb oil or a good balsamic vinegar

Chef Notes:Serves nicely with Bloody Mary or Iced Tea garnished with basilEnjoy; & May your life and stomach always be full